Made by Maestro Mezcalero Don Miguel Perez Reséndiz in Oponguio, Michoacán, the agave is harvested after 2 years capón. Cooked for 5 days with pine and oak in a cylindrical pit oven, this is milled with a small mechanical grinder. Distilled on a copper and oak pot still, this has aromas of dried raspberries, kefir, cereal milk, toasted corn nuts, cantaloupe rind, dandelion, honey-roasted cashew, orange cream, burnt marshmallow, and a hint of banana.